Turnovers
1 quart of flour. 1 large Irish potato, boiled and mashed. 3 eggs. 1 tablespoonful of butter or lard. 2 tablespoonfuls of yeast. 1 teacup of milk. Rub the potato in the flour, then the lard and other ingredients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it.--Mrs. A. C.
Another Recipe for Turnovers. 1 quart of flour. 4 eggs. 1 tablespoonful of lard or butter. 1 tablespoonful of yeast.
Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake.--Mrs. L.